Ingredients
- 1 rabbit cut into pieces by your butcher
- 1 onion
- 3 cloves of garlic
- 2 or 3 candied lemons (depending on size)
- 6 artichoke bases
- 4 tablespoon(s) of olive oil
- 1 heaping teaspoon(s) of cumin powder
- 1 level teaspoon(s) of turmeric powder
- 1 teaspoon(s) of ras el-hanout
- 60 g black olives
- 50 cl of chicken stock
- 150 g shelled beans
- 5 or 6 sprigs of coriander
Preparation
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Peel the onion and garlic cloves. Chop the onion and crush the garlic using a garlic press. Rinse the lemons and cut them into 4 or 6. Cut the artichoke bottoms in 2.
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In a tagine, brown the pieces of rabbit on all sides in oil for 5 minutes. Remove them, add the onion and spices; let them cook for 5 minutes, stirring regularly. Add the garlic, add the pieces of rabbit, add the artichoke bases, the olives, the chicken stock, salt, pepper and cook for 30 minutes.
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Add the candied lemons and beans, then continue cooking for 15 minutes. When serving, sprinkle with chopped coriander.
